Tips for Cooking Beetroot
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Roast whole beets with skin on for best texture and flavour.
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Wear gloves when peeling to avoid staining your hands.
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Use a mix of golden and red beetroot for colour contrast.
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Add warm beetroot to greens just before serving to slightly wilt the leaves.
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Balance beetroot’s sweetness with acidity — vinaigrettes work perfectly.
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Chill roasted beets for a cold version of the salad.
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Use creamy goat cheese or feta as a tangy contrast.
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Toast the walnuts fresh — it really boosts their flavour.
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Add grains like quinoa or couscous to bulk it up.
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Keep leftovers undressed and assemble fresh to avoid sogginess.
Serve It With Suggestions
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Crusty sourdough or seeded rye bread
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A glass of chilled rosé or Pinot Noir
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Herby couscous
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Roasted garlic hummus on the side
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Lentil soup starter
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Fresh apple slices for a fruity contrast
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Warm pita and baba ganoush
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Pomegranate seeds for garnish
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Avocado slices
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Pickled beetroot or radish
FAQ's
Q: Can I use pre-cooked beetroot?
A: Yes — just skip the roasting and slice it directly, though flavour will be milder.
Q: What cheese can I use instead of goat cheese?
A: Feta, blue cheese, or creamy ricotta are great alternatives.
Q: Can I make it ahead of time?
A: Yes, roast the beets and prep the dressing in advance. Assemble before serving.
Q: Is this salad gluten-free?
A: Yes — it’s naturally gluten-free as written.
Q: Can I serve it warm?
A: Definitely — just add the beetroot warm from the oven.
Q: How do I store leftovers?
A: Store components separately and combine when ready to eat.
Q: Can I make it vegan?
A: Use a vegan cheese alternative or omit cheese and add avocado.
Q: What wine pairs best with this salad?
A: A dry rosé or light red wine like Pinot Noir complements it well.
Q: Are beet greens edible?
A: Yes! They’re great sautéed or used in soups and salads.
Q: Can I use raw beetroot?
A: Yes — grate it finely for a crunchy slaw-style salad.
